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Sausage mixer score!

post #1 of 13
Thread Starter 
Lady at the garage sale hated this "pastry dough" mixer, so she had it listed for $25.... I got it for $20!

Looks to be a 20# LEM style. Very heavy and in great shape.




C'mon New Years Eve sausage making Fest!
Edited by CrankyBuzzard - 12/27/14 at 5:10pm
post #2 of 13
One lucky guy, congrats on the great pick up
post #3 of 13
Looks like the one Bride got me from Cabela's.... they are probably all the same...
post #4 of 13
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Looks like the one Bride got me from Cabela's.... they are probably all the same...

Dave, I'm quite sure that all of the sausage stuff we buy from big box stores are made in the same factory....By under paid people...

However, I'm tickled with this find!
post #5 of 13

Nice score CB...................Thumbs Up

post #6 of 13

ive been super happy with mine, no frozen hands and actually easy clean up... just another thing to wash is all...
mixes the spices up very well. never disappointed me yet

 

Goliath

post #7 of 13
Very cool CB !
post #8 of 13
Nice score!!!
post #9 of 13
Darn nice find.... Thumbs UpThumbs Up
post #10 of 13

CB, Works great for large batches, nice find!

post #11 of 13

Yes, good find! I've had the same LEM #25 mixer for several years now and it works very well.  If you have an LEM grinder, it will attach and you don't have to crank by hand.

post #12 of 13
Quote:
Originally Posted by DaveOmak View Post

Looks like the one Bride got me from Cabela's.... they are probably all the same...


Yep. Looks just like my Weston unit.

post #13 of 13
Thread Starter 
Well, I broke it in last night. 10 pounds of pepperoni, 5 pounds of SS, and 5 pounds of chicken sausage.

Works good for the 10 pound batches, but falls a bit short on the 5 pounders.

Also, any tricks to keeping the meat from sticking to the sides once the myosin releases?
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